List and describe the 7 steps of the flow of food & their relation to controlling food costs Review standardized recipes, portions, and cost control
|
|
- Maria Anderson
- 6 years ago
- Views:
Transcription
1 List and describe the 7 steps of the flow of food & their relation to controlling food costs Review standardized recipes, portions, and cost control Apply EP vs AP calculations to food costs Apply menu pricing techniques to food costs 1
2 Food costs must be controlled during all seven stages of the food flow process: Refer to pg in the textbook 1. Purchasing 2. Receiving 3. Storage 4. Issuing 5. Preparation 6. Cooking (production) 7. Service (sale) 2
3 Food cost is the actual dollar value of the food used by an operation during a certain period. Food cost includes cost of food: Sold Given away Wasted Spoiled Incorrectly prepared Overportioned Overproduced Pilfered 3
4 Inventory is the dollar value of a food product in storage and can be expressed in terms of units, values, or both: Opening inventory is the physical inventory at the beginning of a given period. The closing inventory is the inventory at the end of a given period. 4
5 The formula for obtaining an actual food cost accurately is: Opening inventory + Purchases = Total food available Closing inventory = Total food cost May also need to subtract: Employee meals Complimentary items to customers Transferring food to another location (chains/franchises) 5
6 Total food cost percentage is the relationship between sales and the cost of food to achieve those sales. Analyze food cost percentage by comparing it to: company standards historical costs industry standards 6
7 To determine the percentage, divide the total food cost by the sales: Total food cost Sales = FCP 7
8 Food cost is a variable cost It should increase or decrease in direct proportion to an increase or decrease in sales if all of the standards and food controls are followed correctly. 8
9 Most every operation has standardized recipes that are followed every time a menu item is prepared. For every standardized recipe, an operation should establish a standard portion cost: The exact amount that one serving, or portion, of a food item should cost when prepared according to the item s standardized recipe. 9
10 A recipe cost card is a tool used to calculate the standard portion cost for a menu item. As with the standardized recipe, a recipe cost card should exist for every multipleingredient item listed on the menu. 10
11 The as-purchased (AP) method is used to cost an ingredient at the purchase price before any trim or waste is taken into account. In the AP method, all ingredient quantities are listed on the standardized recipe in the form in which they are purchased. 11
12 The edible-portion (EP) method is used to cost an ingredient after trimming and removing waste, so that only the usable portion of the item is reflected. Using the EP method to cost an ingredient, the quantity is listed on the standardized recipe using only the edible portion of that particular ingredient. 12
13 A recipe yield is the process of determining the number of portions that a recipe produces. To determine how many portions a recipe yields, calculate the total volume of the recipe either by weight or by volume, depending on how the portion size is calculated. Key to successful food preparation and controlling food costs. The measurements given in recipes must be followed exactly. Once a yield is known and properly followed, it s easier to increase or decrease the size of the recipe based upon the operation s changing needs. 13
14 Controlling portions is very important for a restaurant to meet its standard food cost. Tools that are essential for accurate portion control include: Scoops Ladles Serving spoons Serving dishes Ramekins, bowls, cups, etc Portion scales Another mechanism for ensuring that portions are the right size is to proportion any item that can be preportioned before serving. 14
15 When restaurants produce: Too much = Food cost goes up Produce too little = Sales are lost Sales history is critical in helping management forecast how many portions of each menu item to produce on a given day. 15
16 A food production chart shows how much product should be produced by the kitchen during a given meal period. A well-structured chart can ensure: Product quality Avoid product shortages Minimize waste, spoilage, theft, energy costs, and administrative costs. 16
17 Refer to pg in textbook 17
18 The menu is the primary sales tool in most restaurant and foodservice operations. There are a number of methods for menu pricing: Contribution margin Straight markup pricing method average check method Food cost percentage 18
19 A contribution margin is the portion of dollars that a particular menu item contributes to overall profits. To use the contribution margin method, an operation must know the portion costs for each item sold. Add contribution margin to the actual food costs. Refer to pg. 178 in textbook for example 19
20 In the straight markup pricing method, multiply raw food costs by a predetermined fraction. Food Cost x Straight Markup = A A + Food Cost = Menu Price Refer to pg. 178 in textbook for example 20
21 With the average check method, the total revenue is divided by the number of seats, average seat turnover, and days open in one year. Example: A restaurant has 65 seats, has an average seat turnover of 1.5, and is open 365 days. Total revenue for the restaurant is $498,225. What is the average check? 65 x 1.5 x 365 = 35, ,335/ = $
22 The food cost percentage is equal to the food cost divided by food sales. FCP menu price determined by: Item Cost = Menu Price FCP Refer to pg. 179 for example 22
23 Food costs must be controlled during all seven stages of the food flow process, from the actual purchasing of food items to how they are served to customers. Food cost is the actual dollar value of the food used by an operation during a certain period. Food cost percentage is the relationship between sales and the cost of food to achieve those sales. Most operations have standardized recipes that are followed every time a menu item is prepared. 23
24 Two methods used to determine the cost of ingredients in a standardized recipe are the AP method, which means as purchased, and the EP method, which stands for edible portion. A recipe yield is the process of determining the number of portions that a recipe will produce. Controlling portions is very important for a restaurant to meet its standard-food cost. The menu is the primary sales tool in most restaurant and foodservice operations. 24
25 Cost Control Packet 3.4: Costing & Pricing Gazpacho 3.5: Case Study- The Cost Control Caper 3.7: Menu Markup 11/3/
3/5/2014. Calculating Food Cost. Chapter Learning Objectives. Food Cost. The actual dollar value of the food used in a foodservice operation
Calculating Food Cost 3 OH 2-3 Chapter Learning Objectives Define food costs and explain how managers track and analyze food costs Explain how to calculate the cost of sales, and how to calculate the actual
More information3/5/2014. Controlling Food Cost during Service and Sales. Learning Objectives. Case Study page 203
Controlling Food Cost during Service and Sales 8 OH 8-2 Learning Objectives Explain the importance of portion control to food cost. Explain the importance of training, monitoring, and follow-through as
More information3/5/2014. Controlling Food Costs in Receiving, Storage and Issuing. Learning Objectives. The Receiving Process
Controlling Food Costs in Receiving, Storage and Issuing 6 OH 6-1 Learning Objectives Explain the process for managing vendor delivery schedules. Describe the proper procedures for receiving goods. Discuss
More informationFood costing. 1. How do I calculate the food cost of each dish? 2. How do I calculate my weekly food percentage? 3. How do I calculate food costs?
Food costing [PLEASE NTE. Restaurant Association members are strongly advised to seek guidance from the employment team on 0800 737 827 if you have any employment questions.] 1. How do I calculate the
More information31/07/2008. Objective. Monitoring Foodservice Operations I Monthly Inventory & Food Cost. Introduction. Introduction.
Monitoring Foodservice Operations I Monthly Inventory & Food Cost Objective By the end of this course you will be able to: Explain the importance of monitoring a foodservice operation to assess monthly
More informationStart reducing your food waste today with Kitchen CUT. Sign up for a FREE trial
KITCHEN CUT S ESSENTIAL GUIDE TO FOOD WASTE Food waste costs the UK Hospitality and Food Service sector an estimated 2.5 billion. You could be losing 20,280/ $33,150 a WEEK through Food Waste...... to
More informationIdentifying the Actual Cost of a Meal Understanding and Calculating Meal Costs Developed by Audrey C. McCool, EdD, RD, LD May 23, 2013
Identifying the Actual Cost of a Meal Understanding and Calculating Meal Costs Developed by Audrey C. McCool, EdD, RD, LD May 23, 2013 Glossary of Terminology Relevant to Cost Management and Resource Management
More informationStephen Gross Dixie McCurley
Presenters Stephen Gross Dixie McCurley Restaurant Profitability is Difficult Many moving parts to a restaurant, and no two days seem the same Operations depend on managing all costs, but major activities
More information[Cost Control for Food Operations] Debra Adams
[Cost Control for Food Operations] Debra Adams Food Waste in the UK 15 million tonnes of food wasted in the UK every year Total UK food waste cost over 19bn from 2011-2012 Sources: www.catererandhotelkeeper.co.uk/articles/7/4/2014/351966/house-of-lords-demands-urgent-action-on-90-million-tonnes-eu-food-waste.htm
More informationChapter 3: Cost Control
Chapter 3: Cost Control Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Cost control is a business s efforts
More informationStephen Gross Dixie McCurley
Presenters Stephen Gross Dixie McCurley Restaurant Profitability is Difficult Many moving parts to a restaurant, and no two days seem the same Operations depend on managing all costs, but major activities
More informationFOOD QUALITY AND ITS CONTROL
FOOD QUALITY AND ITS CONTROL Quality in production refers to the taste, texture, appearance, nutritional value, and level of excellence of the food served. Quality is defined as any of the features that
More informationChapter 6. Food Production
Chapter 6 Food Production Functional Subsystem: Food Production Food production is the preparation of menu items in the needed quantity & with the desired quality. Quantity Distinguishes foodservices production
More informationFood and beverage control
C H A P T E R 8 Food and beverage control I ntroduction Food and beverage control may be defined as the guidance and regulation of the costs and revenue of operating the catering activity in a food and
More informationWelcome. Cost Management CHRM Agenda. Ground Rules
Welcome Cost Management CHRM 2460 Agenda Welcome Ground Rules Warm Up Activity NRAEF ManageFirst Syllabus Chapter 1 The Importance of Cost Control Chapter 2 Forecasting and Budgeting Next week Ground Rules
More informationRETAIL FOOD AMC-HACCP POLICIES, PROCEDURES AND STANDARDS MANUAL
RETAIL FOOD AMC-HACCP POLICIES, PROCEDURES AND STANDARDS MANUAL What is AMC? Active Managerial Control (AMC) means simply that the operator uses HACCP to: 1. Identify hazards in the day-to-day operation.
More informationCOVER PAGE. Food & Beverage Cost and Control (737) Marking Scheme Class XII Time: 3Hours Total Marks: 60
COVER PAGE Food & Beverage Cost and Control (737) Marking Scheme Class XII - 2018-19 Time: 3Hours Total Marks: 60 General Instructions: 1. Marking Scheme is divided into two sections: Section-A and Section-
More informationWhen planning the layout of a restaurant, how much space should be used for the kitchen?
Culinary Arts 4 Semester 2 Course Review Unit Number and Name (Focus/Summary): Unit 5: Role of the General Manager This unit focuses on leadership, responsibilities and organizational skills of a restaurant
More informationJEFFERSON COLLEGE COURSE SYLLABUS
JEFFERSON COLLEGE COURSE SYLLABUS MGT151 RETAILING 3 Credit Hours Prepared by Don Boyer Revision Date: Fall 2011 by Don Boyer CAREER & TECHNICAL EDUCATION Mary Beth Ottinger, Division Chair MGT151 - RETAILING
More informationpage 1 Meal Costings within MOW Services
page 1 Meal Costings within MOW Services Outline The Importance of Meal Costing within MOW Services The Benefits of Meal Costing Examples of Food Costing Models Examples of Food Costing Tool page 2 The
More informationUnderstanding basic math concepts is an essential. Math Basics COPYRIGHTED MATERIAL
Math Basics Understanding basic math concepts is an essential part of being a successful professional in the food-service industry. Math is used to control food costs, develop recipes, and control quality.
More informationRestaurant Cost of Goods Sold (COGS) Made Simple
Restaurant Cost of Goods Sold (COGS) Made Simple Author: Monica Parpal Cost of Goods Sold (COGS), also known as "cost of goods used" or simply "cost of usage," is the cost to your restaurant of the food
More informationControlling Food and Labor Costs in a Pizzeria
Controlling Food and Labor Costs in a Pizzeria Five Simple Strategies Recommendations and Best Practices for Controlling Costs Dean Small Founding Partner Synergy Restaurant Consultants Founder of Culinary
More informationMarkup vs Margin: How to Define and Calculate
Markup vs Margin: How to Define and Calculate Basically, both markup and margin reflect relationships between cost and price, but this reflection is not the same for markup and margin. Taking a closer
More information1. F; I 2. V ; D 3. V ; D 4. F; I 5. F; I 6. F; I 7. V ; D 8. F; I 9. F; I 10. V ; D 11. F; I 12. F; I 13. F; I 14. F; I
SOLUTIONS TO EERCISES EERCISE 2-1 (15 minutes) 1. F; I 2. V ; D 3. V ; D 4. F; I 5. F; I 6. F; I 7. V ; D 8. F; I 9. F; I 10. V ; D 11. F; I 12. F; I 13. F; I 14. F; I EERCISE 2-2 (15 minutes) 1. Product
More informationWayne Toczek. Success Coach Senior Dining Division DM&A
Wayne Toczek Success Coach Senior Dining Division DM&A Wayne has 30 years of experience in the healthcare market including District Manager, Dining Services Director, and Consultant to senior living dining
More informationYOU BREWED IT, COOKED IT AND SOLD IT NOW WHAT?
YOU BREWED IT, COOKED IT AND SOLD IT NOW WHAT? Jason Weissberg General Manager, Dogfish Brewings and Eats jason@dogfish.com Objectives 1. Define 3 P&L line items to analyze for improved operation efficiency
More informationTry Karibu Hotel Software
Are you looking for an easy to use complete hotel management software that manages all your hotel operations from the reception to tracking the grams salt in kitchen as well as automating all your hotel
More informationLEAN FOOD & BEVERAGE (F&B)
LEAN FOOD & BEVERAGE (F&B) www.fourprinciples.com BACKGROUND Modern life is frenetic, more and more people grab a quick bite during their lunch break and are too tired to cook at the end of a working day,
More informationPurchasing& Inventory Study Guide Fall 2014 Chapter 1: Menu Planning What Kind of Stuff Should I Sell?
Chapter 1: Menu Planning What Kind of Stuff Should I Sell? Learning Objectives At the completion of this section, the student will be able to: Identify what influences what a foodservice operation sells.
More informationBasic Inventory & CGS
Professor Authored Problem Solutions Intermediate Accounting 2 Basic Inventory & CGS Solution to Problem 55 Costs to add to inventory account 1. Cost to acquire or purchase 2. Cost to transport or ship
More informationuantum Key Features: point of sale
uantum point of sale Key Features: Table Management Stock Count Down Hand-held Option Prompting and Upselling Staff Identification Reduce Staffing Levels Cash Declaration Full Product Images Staff Training
More informationMath Entrance Exam is scheduled for Wednesday, January 6:00 p.m.
Pharmacy Technician Study Guide Practice Math Packet This packet is designed to help prepare you for the Pharmacy Technician Math Entrance Exam. The key has been included to allow the student to check
More informationLearning is experience, everything else is just information.
S t u d e n t M a n u a l Learning is experience, everything else is just information. Albert Einstein Sometimes textbooks Inside the Student Manual are not enough Introduction 1 This simulation is designed
More informationAitoc. Cost Based Pricing User Manual for Magento
Cost Based Pricing User Manual for Magento Table of Contents 1. Enabling the extension in Magento. 2. A brief explaination of how the module works. 3. Pricing Groups. 4. Editing a product. 5. Pricing Rules.
More informationReCPro TM User Manual Version 1.15
Contents Point of Sale Module - Inventory... 2 Inventory Categories... 5 Inventory Adjustments... 5 Price Update... 7 Inventory Sale Price Update... 9 Inventory Availability... 10 Vendors... 12 Vendor
More informationChapter 2 Purchasing Management
Chapter 2 Purchasing Management TRUE/FALSE 1. Purchasing can be broadly classified into two categories: merchants and industrial buyers. T PTS: 1 REF: p. 39 2. The acquisition of services is also known
More informationChapter 9 Inventories: Additional Issues
Chapter 9 Inventories: Additional Issues QUESTIONS FOR REVIEW OF KEY TOPICS Question 9 1 GAAP generally requires the use of historical cost to value assets, but a departure from cost is necessary when
More informationKitchen Management 101: Better Weekly Inventory Control System 8/9/2017. Copyright 2017 RestaurantOwner.com K ITCHEN MANAGEMENT 101.
Kitchen Management 101: Better Weekly Kitchen Management 101: Reduce the Hassle and Discover the Benefits of a Better Weekly Profitable Kitchen Basics to Create a Better, More Predictable Guest Experience
More informationFoodservice Management
Global edition Foodservice Management Principles and Practices THIRTEENTH edition June Payne-Palacio Monica Theis This page intentionally left blank Foodservice Management: Principles and Practices, Global
More informationTHE QWICKSERVE ADVANTAGE: FOODSERVICE SIMPLIFIED
THE QWICKSERVE ADVANTAGE: FOODSERVICE SIMPLIFIED Today s digitally connected consumer demands unprecedented control over every step of the ordering process. Restaurants and foodservice retailers are responding
More informationPHASE II MANAGER CERTIFICATION PROGRAM. Unit Q: Issuing. Table of Contents
0 0 0 Unit Q: Issuing Table of Contents Issuing Page Objectives Need for Issuing Procedures Control of Food Cost Security of Food and Supplies Efficiency of the Food Service Review A Answers to Review
More informationCS307 Team A. Point of Sale System. CS307 - Team A Final Presentation
CS307 Team A Point of Sale System Topics Introduction Purpose Domain Constraints Scalability Cost Computation Complexity Topics Continued Solutions Solutions to Scalability Solutions to Cost Solutions
More informationGUILFORD COUNTY SCHOOLS JOB DESCRIPTION JOB TITLE: CHILD NUTRITION ASSISTANT II SCHOOL NUTRITION SERVICES DEPARTMENT GENERAL STATEMENT OF JOB
GUILFORD COUNTY SCHOOLS JOB DESCRIPTION JOB TITLE: CHILD NUTRITION ASSISTANT II SCHOOL NUTRITION SERVICES DEPARTMENT GENERAL STATEMENT OF JOB Under general supervision, performs semi-skilled work preparing
More informationLocal Internal Control Questionnaire (ICQ) FY17
COMMANDER NAVY INSTALLATIONS COMMAND (CNIC) MANAGEMENT and ASSISTANCE TEAM (N9G) Local Internal Control Questionnaire (ICQ) FY17 FOOD AND BEVERAGE 5720 INTEGRITY DRIVE MILLINGTON TN 38055-6520 REVISED
More information9707 BUSINESS STUDIES
UNIVERSITY OF CAMBRIDGE INTERNATIONAL EXAMINATIONS GCE Advanced Subsidiary Level and GCE Advanced Level www.xtremepapers.com MARK SCHEME for the October/November 2007 question paper 9707 BUSINESS STUDIES
More information19 Process: Cost systems
19 Process: Cost systems 19.1 Learning objectives After studying this chapter, you should be able to: Describe the types of operations that require a process cost system. Distinguish between process and
More informationDINING FACILITY INVENTORY AND ACCOUNT MANAGEMENT
DINING FACILITY INVENTORY AND ACCOUNT MANAGEMENT AR 30-22 paragraph 3-24 a. Inventory criteria. Dining facility inventory levels will be maintained using the following criteria: (1) The total dollar value
More informationA Restaurant Turnaround: From Crash to Cash
A Restaurant Turnaround: From Crash to Cash August 14, 2012 Presented by Don J. Avalier, FCSI, FMP, Principal Manask Hospitality Group Don Avalier, FCSI, FMP 40+ years experience as a Restaurant Operator,
More informationPoint-of-Sale Systems in the Foodservice Industry. Culinary Arts, Restaurant Management
Point-of-Sale Systems in the Foodservice Industry Culinary Arts, Restaurant Management Copyright Copyright Texas Education Agency, 2015. These Materials are copyrighted and trademarked as the property
More informationSAULT COLLEGE OF APPLIED ARTS AND TECHNOLOGY SAULT STE. MARIE, ONTARIO COURSE OUTLINE
SAULT COLLEGE OF APPLIED ARTS AND TECHNOLOGY SAULT STE. MARIE, ONTARIO COURSE OUTLINE COURSE TITLE: CODE NO. : SEMESTER: ONE PROGRAM: Culinary Skills Chef Training Culinary Management Cook Apprentice Hospitality
More informationAssessment Target(s): 4 A: Apply mathematics to solve problems arising in everyday life, society, and the workplace.
MAT.05.PT.4.SCHFE.A.272 Claim 4 Item ID: MAT.05.PT.4.SCHFE.A.272 Title: School Festival Grade: 05 Primary Claim: Claim 4: Modeling and Data Analysis Students can analyze complex, real-world scenarios and
More informationChapter 6 Elasticity: The Responsiveness of Demand and Supply
Economics 6 th edition 1 Chapter 6 Elasticity: The Responsiveness of Demand and Supply Modified by Yulin Hou For Principles of Microeconomics Florida International University Fall 2017 The Price Elasticity
More informationPrep Station Trainer s Guide
Prep Station Trainer s Guide 2010 IHOP IP, LLC Prep Station Module Introduction LG 2 Welcome the Learner to the Prep Station Module. Explain: In this module we will build on what you learned when you completed
More informationZOOM Business Simulation
ZOOM Business Simulation Student Manual Learning is experience, everything else is just information. Albert Einstein Sometimes textbooks are not enough. This simulation is designed to help students learn
More informationTrend Ratios Liquidity and Profitability
Ratio Value Better Ratio Value Ratio Value Trend Charts Liquidity and Profits Hello Telephone Company 2.2 2.7 1.4 1.1 0.8 15% -22% - 30% Quick Ratio Gross Margin 1.9 3.5 45% 2.1 5 Performance to Goal:
More informationSkillsUSA Commercial Baking Contest April 5 th, 2019
SkillsUSA Contest April 5 th, 2019 Contestant's Packet Please read through entire packet carefully! Contents Welcome Letter Tools List About the Performance Test Judging Criteria General Regulations for
More informationAura BackOffice Reports Coherent Software Solutions
Aura BackOffice 6.0.0 Reports Contents 3 Table of Contents Part I Reports 6 1 Sales... 8 Category Sales... 9 Item Sales... 12 Invoice Summary... 14 Discounts Summary... 16 Discounts Detailed... 18 Hourly
More informationSTORE CONTROL AND FOOD CONTROL: PORTION CONTROL:
STORE CONTROL AND FOOD CONTROL: Food control begins when the orders are placed; it ends when the ultimate cash takings are banked. The store should be close to the preparation area. Basic aim is a smooth
More informationBusiness Review Annual Shareholder s Meeting July 2, 2013
Business Review Annual Shareholder s Meeting July 2, 2013 2 FOODSERVICE BRANDS NON-TRADITIONAL FOCUS Venue Based - 1 - Host-Premise Foodservice - 2 - Off-Premise Baking Take-n-Bake Primary Brand Established
More informationProduct Costing at Fine Foods: Is It a Symptom or the Problem?
2013 STUDENT CASE COMPETITION The Student Case Competition is sponsored annually by IMA to provide an opportunity for students to interpret, analyze, evaluate, synthesize, and communicate a solution to
More informationStandard Costing and Variance Analysis
5 Standard Costing and Variance Analysis Standard Costing and Variance Analysis 5 LEARNING OUTCOMES After completing this chapter, you should be able to: explain the difference between ascertaining costs
More informationNational Unit Specification: General Information
National Unit Specification: General Information NUMBER D670 11 COURSE This is a free standing unit which may be offered as part of a Scottish Group Award or associated with other programmes of study in
More information. This function gives the supplier s behavior with respect to price and quantity.
Demand and supply functions are used to describe the consumer and manufacturer behavior with respect to the price of a product or service and the quantity of a product or service. Different textbooks may
More informationInventory and Labor. Fast Casual Solution. Back Office. Example Reports Version Cash Management. Forecast Engine.
Back Office Inventory and Labor Cash Management Inventory / Purchasing Labor Management Forecast Engine System Reporting Fast Casual Solution Example Reports Version 12.3 Inventory and Labor Cash and Sales
More informationCOMBATING THE RISING COST OF FOOD
COMBATING THE RISING COST OF FOOD TABLE OF CONTENTS Author: Jessica Anguiano Introduction... 3 Chapter 1: Understanding Food Costs... 4 Chapter 2: Factors Causing Rising Food Costs... 4 Chapter 3: Management
More information6) Items purchased for resale with a right of return must be presented separately from other inventories.
Chapter 8 Cost-based Inventories and Cost of Sales 1) Inventories are assets consisting of goods owned by the business and held for future sale or for use in the manufacture of goods for sale. Answer:
More informationUNIT 7 FOOD MANAGEMENT: QUALITY FOOD PRODUCTION - PLANNING ANDCONTROL
UNIT 7 FOOD MANAGEMENT: QUALITY FOOD PRODUCTION - PLANNING ANDCONTROL Structure 7.1 Introduction 7.2 Principles of Food Production 7.3 Food Production Systems Management 7.3.1 Menu 7.3.2 Ingredient Control
More informationiikooffice User Guide Now you know everything about your business
Now you know everything about your business iikooffice òì User Guide Inventory and Purchases Management Production and Cost Management Restaurant Events Monitoring Staff Motivation and Wages Calculation
More informationThe ultimate guide. How to reduce food waste in the hospitality and food service sector
The ultimate guide How to reduce food waste in the hospitality and food service sector Save money. Tackle climate change. Show your customers that you care. 1 Contents Introduction 3 The target 4 Why reduce
More information[COMPANY NAME] JOB DESCRIPTION
Terms and Conditions for Job Descriptions Job Descriptions at HospitalityLawyer.com are provided as informational, educational, and illustrative purposes only. HospitalityLawyer.com does not render legal
More informationSTANDARDS: 7.EE.3, 7.EE.4.a, 7.EE.4.b, 7.RP.1, 7.RP.2b, 7.RP.2c, 7.RP.3
7 th Grade Math SAMPLES OF STANDARDS STUDENTS ARE LEARNING THIS NINE WEEKS: STANDARDS: 7.EE.3, 7.EE.4.a, 7.EE.4.b, 7.RP.1, 7.RP.2b, 7.RP.2c, 7.RP.3 7.RP.1 Compute unit rates associated with ratios of fractions,
More informationSTANDARDS: 7.EE.3, 7.EE.4.a, 7.EE.4.b, 7.RP.1, 7.RP.2b, 7.RP.2c, 7.RP.3
7 th Grade Math SAMPLES OF STANDARDS STUDENTS ARE LEARNING THIS NINE WEEKS: STANDARDS: 7.EE.3, 7.EE.4.a, 7.EE.4.b, 7.RP.1, 7.RP.2b, 7.RP.2c, 7.RP.3 A recipe requires cup of milk for each cup of water.
More informationLECTURE: PROJECTIONS Case Study: Celerity Technology
LECTURE: PROJECTIONS Case Study: Celerity Technology Building the Base Case The Base Case is the first projected scenario that the analyst sets up before making any of their own customized adjustments.
More informationCOURSE DESCRIPTION. Rev 2.0 March 2017
COURSE DESCRIPTION This CE course provides information on inventory management. Information discussed includes inventory methods and accounting systems, cost of goods sold, and inventory turnovers and
More informationQuickBooks Setup for Series2k
QuickBooks Setup for Series2k Version Build Version TBA Check out our web site: www.series2k.com And the update for this manual www.series2k.com/quickbookssetup.pdf 1 QuickBooks Setup for SERIES2K Table
More informationAccounting 1 Instructor Notes
Accounting 1 Instructor Notes CHAPTER 6 ACCOUNTING FOR MERCHANDISING BUSINESS Accounting for a merchandising business is much more complex than a service business. This is because a service business sells
More informationBack of the House: The Essentials
Back of the House: The Essentials The information in this document is subject to change without notice and does not represent a commitment on the part of Horizon. The software described in this document
More informationiikooffice User Guide Now you know everything about your business
Now you know everything about your business iikooffice òì User Guide Inventory and Purchases Management Production and Cost Management Restaurant Events Monitoring Staff Motivation and Wages Calculation
More informationSpoilage as a Marketing Cost of Perishables
Spoilage as a Marketing Cost of Perishables By Walter D. Fisher Spoilage losses are a constant source of difficulty in the measurement and analysis of marketing margins. In the hope of stimulating some
More informationStocktaking in. memsec EPoS. Stocktakes & Stock Reports
Stocktaking in memsec EPoS 7 Stocktakes & Stock Reports Having ensured that your database is properly configured you can start recording stocktakes. This is of course an exercise you ll undertake periodically,
More informationQuestions & Comments. 3 Essential Food Cost Controls 12/6/2017. Copyright 2017 RestaurantOwner.com 1. Your Hosts
3 Essential Food Cost Controls for Independent Restaurants Proven Systems & Practices to Create a Better Guest Experience & a More Profitable Restaurant Best Practices for Controlling Food Cost Welcome!
More informationREPORTS YOU CAN T LIVE WITHOUT
REPORTS YOU CAN T LIVE WITHOUT www.maitredpos.com Reports You Can t Live Without Restaurant owners and operators rely on the robustness of Maitre D reporting to manage operations and maximize profitability.
More informationFood & Beverage Management Sem VI
Food & Beverage Management Sem VI Unit 1 Costs 1.1 Introduction In economics, business, and accounting, a cost is the value of money that has been used to produce something, and hence is not available
More informationChapter 15: Pricing and the Revenue Management. utdallas.edu/~metin
Chapter 15: Pricing and the Revenue Management 1 Outline The Role of RM (Revenue Management) in the SCs RM for Multiple Customer Segments RM for Perishable Assets RM for Seasonable Demand RM for Bulk and
More information08/07/2008. Objective. The Cost/ Volume/ Profit Relationship. Introduction. Introduction. The Cost/ Volume/ Profit Equation. Introduction CC3 1
The Cost/ Volume/ Profit Relationship Objective By the end of this course you will be able to: State the Cost/ Volume/ Profit equation and explain the relationship that exists among its components Define
More informationMenu Analysis: A Review of Techniques and Approaches
Hospitality Review Volume 25 Issue 2 Hospitality Review Volume 25/Issue 2 Article 6 January 2007 Menu Analysis: A Review of Techniques and Approaches James J. Taylor Central Michigan University, null@cmich.edu
More informationWaste Round Up. - Guide No.10 - in a series of 10 for you to collect and keep
Waste Round Up - Guide No.10 - in a series of 10 for you to collect and keep WASTE NOT WANT NOT Bite sized guide to help hospitality businesses to find innovative ways to reduce waste In this final issue
More informationCULINARY ARTS COURSE SYLLABUS PRINCIPLES OF FOOD AND BEVERAGE CONTROLS PROGRAM COURSE NUMBER: RSTO 2301 CREDIT HOURS: 03
CULINARY ARTS COURSE SYLLABUS TITLE: PRINCIPLES OF FOOD AND BEVERAGE CONTROLS PROGRAM COURSE NUMBER: RSTO 2301 CREDIT HOURS: 03 LECTURE HOURS: 2 LAB HOURS: 2 CONTACT HOURS: 64 PREREQUISITE (S): None PROGRAM
More informationSECTION 3 Understanding the Foodservice Operator
SECTION 3 Understanding the Foodservice Operator 1 Understanding the Foodservice Operator Typical Operating Structure Chain vs Independent Chain and independently owned restaurants have different operating
More informationChapter 2 - Purchasing Management
True / False 1. Purchasing can be broadly classified into two categories: merchants and industrial buyers. NOTES: 2-1 2. The acquisition of services is also known as contracting. NOTES: 2-1 3. The term
More informationEconomics 109 Lect. 4 Notes Supply and Demand 2 Opening a Restaurant?
Economics 109 Lect. 4 Notes Supply and Demand 1 Entry and Exit Economics 109 Lect. 4 Notes Supply and Demand 2 Opening a Restaurant? Economics 109 Lect. 4 Notes Supply and Demand 3 The Restaurant Experiment
More informationFood Costing Practices OLD AND NEW. J. Kevin O Brien Food Service Director, Certified Executive Chef
Food Costing Practices OLD AND NEW J. Kevin O Brien Food Service Director, Certified Executive Chef Food cost-40% Labor cost-40% 40/40/20 Administrative Expense-10% Profit-10% Taught in college for years
More informationInventory Control Models
Chapter 6 Inventory Control Models uantitative Analysis for Management, Tenth Edition, by Render, Stair, and Hanna 2008 Prentice-Hall, Inc. Introduction Inventory is any stored resource used to satisfy
More informationProduction. User Guide
Production User Guide The information in this document is subject to change without notice and does not represent a commitment on the part of Horizon. The software described in this document is furnished
More informationDINING FACILITY ACCOUNTS, FILES, HEADCOUNT PROCEDURES, AND PRODUCTION
PART FOUR DINING FACILITY ACCOUNTS, FILES, HEADCOUNT PROCEDURES, AND PRODUCTION CHAPTER 14 DINING FACILITY ACCOUNTS AND FILES GENERAL Dining facility accounts are maintained under ARCS. ARCS is used during
More informationTahoe Donner Association Job Description
Tahoe Donner Association Job Description Job Title: Chef Job Code: 318 Department: Alder Creek Café Reports to: Food and Beverage Director Class Code: 9180 FLSA Status: Exempt Salary Level: Salary 19 Pay
More informationFeature List. Copyright 2014, LS Retail ehf. All rights reserved. All trademarks belong to their respective holders
Feature List Copyright 2014, LS Retail ehf. All rights reserved. All trademarks belong to their respective holders 1 Introduction... 3 1.1 Functional overview... 3 2 Central Restaurant Management... 4
More informationFOOD SERVICE COMPETENCIES: IDENTIFYING & RECOGNIZING THE GAPS TO KEEP YOUR TEAM ON THEIR GAME
FOOD SERVICE COMPETENCIES: IDENTIFYING & RECOGNIZING THE GAPS TO KEEP YOUR TEAM ON THEIR GAME ELAINE FARLEY-ZOUCHA, RD, LMNT EZ NUTRITION CONSULTING, PC OBJECTIVES Demonstrate a clear understanding of
More informationCompetencies for Foodservice Employees
Nutrition and menu planning Competencies for Foodservice Employees Ensures all meals served meet current nutritional standards and meal pattern requirements Ensures use of nutritionally equivalent foods,
More information